Chef Srijith Gopinathan
Taj Campton Place San Francisco, and Ettan Palo Alto
Chef Srijith Gopinathan is a two-Michelin-starred executive chef at several restaurants. For example, Taj Campton Place San Francisco, and Ettan Palo Alto.
As a child, Chef Srijith grew up being influenced by the exotic spices of Southern India. They filled the air of his childhood home. His backyard was blossomed with ginger and turmeric. He was often tasked by his grandmother to collect these culinary treasures. He brought them in to the family kitchen. He observed lessons on utilizing every part of an ingredient and spice there.
He graduated from the Culinary Institute of America. Then he worked in the illustrious kitchen of Raymond Blanc and Gary Jones. It was the Michelin two-starred Belmond Le Manoir aux Quat' Saisons in England. He honed his extensive repertoire of classical European techniques there.
For the past ten years, he has used his unique skill set to create the most refined version of contemporary Cal-Indian cuisine at Campton Place. For eight years in a row, Chef Srijith earned a Michelin star for this landmark San Francisco dining establishment.
Chef Srijith is using several Syosaku knives. Here're his quotes about some of his Syosaku knives.